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re: Cheese recommendation?
Posted on 6/2/15 at 9:44 am to BugAC
Posted on 6/2/15 at 9:44 am to BugAC
If you ask any cheese mongers they will tell you that cheese is much easier to pair with beer than it is with wine. They flavors in beer pair more naturally. With beer you can go different ways and try to pair matching flavor profiles, or pick a cheese that has a contrasting flavor that will really highlight the flavor of the beer and cheese seperately.
1
Posted on 6/2/15 at 10:18 am to DieSmilen
Try the Cowgirl Creamery Red Hawk or Triple Cheese. Mmmmm.
Posted on 6/2/15 at 10:24 am to bosoxjo13
Thank you all for the information, I always get help from you all.
Posted on 6/2/15 at 2:44 pm to DieSmilen
Try to get your hands on some Government Cheese.
Posted on 6/2/15 at 2:57 pm to DieSmilen
The Woolwich Dairy triple creme goat brie at Whole Foods is excellent. Any havarti is always a good choice, especially dill or horseradish, as well as any of the creamy blues or Stilton and anything from the Rogue Creamery in Oregon is great.
As someone mentioned above, the Welsh Red Dragon with mustard seed and ale is fantastic - love that seed crunch. Whole Foods' regular habanero cheddar is good for quesadillas or topping, and their smoked gouda pimento cheese is probably the best I've ever had. As far as hard cheese, I really prefer pecorino romano to parmesan or asiago. It's made from sheep's milk, has a slightly more pungent flavor and is great alone or over pasta, asparagus, etc.
Grab some stuff off the olive bar and a boule, some brioche, or crackers, and some meat at the deli just in that part of the store. It's like Martini said, a good cheese plate is hard to beat. I definitely second the St. James Cheese Co. suggestion in NO. They do cheese-and-wine events just about every week too, so you can get a mix, and they're about to open a second location in the Warehouse District.
On a side note, I really hate that they got rid of the gelato bar at the Whole Foods BR renovation.
As someone mentioned above, the Welsh Red Dragon with mustard seed and ale is fantastic - love that seed crunch. Whole Foods' regular habanero cheddar is good for quesadillas or topping, and their smoked gouda pimento cheese is probably the best I've ever had. As far as hard cheese, I really prefer pecorino romano to parmesan or asiago. It's made from sheep's milk, has a slightly more pungent flavor and is great alone or over pasta, asparagus, etc.
Grab some stuff off the olive bar and a boule, some brioche, or crackers, and some meat at the deli just in that part of the store. It's like Martini said, a good cheese plate is hard to beat. I definitely second the St. James Cheese Co. suggestion in NO. They do cheese-and-wine events just about every week too, so you can get a mix, and they're about to open a second location in the Warehouse District.
On a side note, I really hate that they got rid of the gelato bar at the Whole Foods BR renovation.
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